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Lightly salted cucumbers with currant leaves

4679

Kitchen Russian

Calorie content 30.5 kcal

Portions 1 l.

Cooking time 35 minutes

Proteins * 2.5 gr.

Fats * 0.5 gr.

Carbohydrates* 4 gr.

Lightly salted cucumbers with currant leaves

Content

Few people don't like crispy pickled cucumbers. Even during the summer variety of vegetables, housewives often prepare pickles from cucumbers to diversify the menu and please the family with a new taste of familiar fruits. According to this recipe, cucumbers are obtained quickly and without much hassle.

Ingredients

Cooking process

We wash the cucumbers thoroughly, remove the damaged fruits. Fill the cucumbers with cold water and leave to stand for half an hour or an hour to give them the necessary elasticity.

The specified greens must be thoroughly washed and dried each leaf. Banks must be thoroughly rinsed with hot water and dried. We put some of the greens on the bottom.

Peel the garlic, rinse, dry and cut into small pieces. Put part of the chopped garlic on the herbs.

Dry the present cucumbers and put them in jars on herbs with garlic.

Put the remaining herbs and garlic on top of the stacked cucumbers.

We heat the water for the marinade and dissolve the salt in it. Fill the cucumbers in a jar with the prepared marinade. Close the lids and let stand for at least six hours at room temperature.

During this time, the cucumbers should be marinated and can already be served. But you can marinate them for longer - the degree of salinity and piquancy will become more pronounced.

Bon Appetit!